Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-08-20

Chemicals Bibu10ux WoShinytOnian
take with their Beer or Wine.

COLORIN6 NATTER AND Observation-Disclosures
ACID IN BEER-BIcAEBoNArE OF SODA USED 10
GIVE A "HEAD"-CIDER NOT FOUND TO BE ADUIe
TERATRD As MUCH As BEER.
The analyses made in the chemists division of
the Ag ricultural Department Of food and the
authorizations of food are attracting good deal of
attention throughout the country because OF the
important bearing they have on the general
public welfare and the thorough manner in which
the Investigations are prosecuted. The object Of
the analyses which are made is not so much to
detect the authorizations In the particular articles
examined as to arrive at standard for the de-
lection of authorizations, which will doubtless be
OF advantage to boards OF health and other Or
CARNATIONS which are more or less closely inter-
ested in the subject of the food and drink Of the
people. The results Of these researches are being
published In the form OF bulletins. making pamph-
lets Of good size Only one has been issued in this
form to the public, that relating to dairy pro-
ducts. second bulletin, on spices and condi-
ments, Is about ready for issue.
ADULTERATIONs OF LIQUORS
A third one on authorizations in wines and fer
mented liquors has just been completed by DR.. C
A. Champion, and will be sent to the Gov
eminent Printer in day or two. The analyses
were made OF different samples of wines and beer
right here in the District, ana although the pri-
mary object was not to show the extent OF the
adulteratiOn OF these beverages consumed in
Washington, still that phase OF the Investigation
salicylic acid as a preservative In fermented H.
quOrS and In wines has for some time been the sub
Ject OF complaint among sanitarians. 1t is pro-
hibited by law in Germany and in France, al
though it has been ascertained that
in the former country it is allowed in beer
that Is to be exported The objection
stiIuent for daily consumption and that
1t tends to- conceal the effects OF bad
show cOncluSvely to what extent salicylic acid is
used In Washington beer and Wine.
ADULTERATED BEER.
Thirty-twO samples OF beer were analysed and
OF this number seven were found to contain SAIL
cylc acid in sufficient quantities to admit of quail
tative proof. These were all bottled beers. one
being imported Kalsar) beer OF nineteen SAM
Piles OF American bottled beer six, or nearly one
third OF the number, were found to contain SAIL
cylic acid. These included the product Of some Of
the largest brewertes in the country, and in con-
slant use all over the United States. Whether the
acid Is added In the breweries where the beer is
In one case 1t was detected in beer sold in Wash
1ngton under the brand OF large Western brew
cry. sample secured direct from the brewery
however, gave no test for the acid, although in
this case there was no certainty that the firm did
not know the purpose for which the sample was
intended. While no sal1cylic acid was found in
keg beer, carbonate OF soda to improve the "head"
was detected In two samples. In another sample
there was substitute for hops but in such small
quantities that 1t was impossible to learn It's exact
character. In two cases there was too much salt.
PREsERvATIvE IN WINES.
In wines the use OF preservative was found to
be much more general than was expected. In
1880 over hundred samples were analysed to as
certain the constituents, but not authorizations
DR.. Champion analysed seventy samples of wines
for authorizations. Eighteen, or over one fourth,
had received the addition Of salicylic acid and
three had been preserved by the use OF sulphurOus
acid, either as such or in the shape OF sulphite
In two cases both agents had been used. One of
the samples, containing Salicylic acid, and one
containing sulphite, were among the samples
exhibited at the national viticultural convention
held last year In Washington. Another sample
showed that 1t had been cOlOred with an anytime
dye. No search was made for artificial vegetable
cOloring, as 1t is too difficult to detect. Some OF
the samples, according to European standards
would be considered watered, but there are no
such standards In this country.
CIDER.
Contrary to expectations. very little preserva-
tive was found In the samples Of cider that were
analysed. out OF thirteen samples only one was
badly aduterated, and this contained three or
four authorizations sulphurOuS acid being used ex-
tens1vely. This sample OF cider, which was hand
somely put up in neatly-capped bottles, had a
clear, bright color. The tremendous ''head" of gas
when uncorked gave suspicion OF artificial pres
sure of gas Bicarbonate OF soda had been added,
probably, In varying quantities, to each bottle,
While the dose OF sulphteS added was so large
that bottle stood open in the laboratory all sum
mer without sourtng.